Roast the rice flour. Take quarter of it and keep in a bowl. Add water
and mix without lump formation and boil. Continue to boil until it is
well cooked. Stir continuously to prevent lumps. Take out of the stove
and keep aside for cooling.

Grind elachi, cumin seed, and grated coconut together without water.

Mix remaining roasted rice flour with water. Dissolve yeast in water
and pour into above mixture. Add soda and mix well. Mix with water and
keep for fermentation. Spread the ground coconut over that. Keep it for
8 hrs.

Apply ghee or oil on a plate. Add sugar and salt to the mixture and stir
well. After 30 minutes pour it on the plate, keep the plate inside idly
cooker and cook with steam. Then take out.

Always it is better to wet the rice flour in the evening and make the
bread next morning.